I freaking love soup. Warm, filling and healing for the soul. Add crispy roasted chickpeas and fresh coriander leaves and I’m in food heaven.
Chickpeas are not only a delicious topping for a soup, they also have been associated with a number of possible health benefits for medical conditions, such as diabetes, bone health, blood pressure, heart health, cancer, cholesterol, inflammation and digestion. Most of the fiber in chickpeas is insoluble fiber, which is great for digestive health. Individuals who eat them typically have better blood sugar regulation since chickpeas are so high in fiber and protein.
For the soup:
- 6 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 stalk of celery, chopped finely
- 1/2 onion, peeled and chopped finely
- 1 garlic clove, peeled and chopped finely
- 1 tsp chilli
- 1 tsp ginger, grated
- 1 tsp turmeric
- 1 tbsp coconut oil
- 200 ml lite coconut milk
- 2 cups of water
- s/p, to taste
- fresh coriander, to serve
For the roasted chickpeas:
- 400g tinned chickpeas, rinsed and drained
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp himalayan salt
- 1/2 tsp chilli powder
Start with the roasted chickpeas.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Combine spices in a small bowl and mix well. Pat dry the chickpeas and add to spice mix and gently toss.
- Pour chickpeas onto baking tray and spread out evenly.
- Roast in the oven for 50-60 minutes or until crispy.
In the meantime you can cook the soup.
- Heat oil in a large pan over medium heat. Add onion and saute until golden.
- Add garlic, turmeric, ginger and chilli and saute for a few minutes.
- Add carrot, parsnip and celery and cook for a few minutes, then add water. Bring to the boil then simmer, covered, until carrots are soft.
- Remove from heat and set aside to cool slightly.
- Blend until smooth, add coconut milk and heat slowly until hot.
- Season with salt and pepper and serve with fresh coriander and roasted chickpeas.